Vegan Chocolate Ice Cream

• Vegan
• Gluten free

• Produce

  • 3/4 cup Cacao powder

• Canned Goods

  • 3 cups Coconut milk, full-fat

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1/2 cup Cane sugar
  • 1/2 tsp Sea salt
  • 2 tsp Tapioca starch
  • 1 tbsp Vanilla extract

• Drinks

  • 1 tbsp Instant coffee

Found on cearaskitchen.com

Description

Ingredients

• 3 cups full fat coconut milk (2 cans)
• 2 tsp tapioca starch
• 1 tbsp vanilla extract
• 1 tbsp instant coffee
• ½ tsp sea salt
• ¾ cup cacao powder (or cocoa powder)
• ½ cup cane sugar
• ¼ cup maple syrup

Directions

• In a small bowl, mix together tapioca starch with ¼ cup of the coconut milk until smooth. Warm the rest of the ingredients in a large pan (coconut milk, vanilla extract, cacao powder, coffee, sea salt, cane sugar, and maple syrup). Whisk over medium heat until the mixture starts to lightly simmer. Add the tapioca starch mixture and whisk until the mixtures begins to thicken (about 5 minutes).
• Pour mixture into a bowl and cover. Leave to cool in the fridge overnight or for an hour in the freezer. The ice cream mixture should be completely cool before mixing it in the ice cream maker.
• Add the mixture to your (frozen - see note) ice cream maker and mix for about 20-30 minutes until your ice cream turns into a soft serve consistency. Do not over-mix (if you notice your ice cream has begun to melt it is time to freeze it) or else your ice cream will become icy and will not be as creamy.
• Scoop ice cream into a glass dish (or loaf pan lined with parchment paper), cover and freeze for an hour or two until the ice cream is completely frozen. Scoop onto an ice cream cone, cover with chocolate sauce and enjoy!